I Turned A $3,000 Tuna Into Sushi

today we're gonna be making sushi but it's not just any sushi we're gonna get a blue fin tuna which is what most people would call the wagyu of the sea i'm not gonna keep you waiting though let's go grab a small tuna all right so we are headed to the seafood market you know i love visiting this place whenever we get fish because it's kind of fun to just walk in there and not know exactly what you're gonna get but obviously today we know we're looking for a tuna so let's first cross our fingers that there's actually even a tuna in there i don't see why there wouldn't be and we'll be there in a few minutes all right we're pulling up to the fish market and we are finally here i always love visiting this place wait a second wait a second is that google who is that [Music] google what are you doing nick what are you wait what are you doing here this is my you know i used to be a fisherman what's up and i want to check out the spot this is i come here all the time for fish really yeah what what the hell you got to show me all right i watch your youtube video are you from florida though yeah so what the hell are you doing watch your youtube videos are you like master chef nick i'm coming to grab a fat tuna today no way yeah yeah yeah i'm grabbing a tuna can i hop in get in the car let's do this bro so nick he brought flip flops back and he's wearing boots how do i look manny you look great google what's the what's the hair net protecting i don't know bro that's the big box right yeah look at that that's gonna be your fish yeah nice man look at that oh that's there you awesome very cool man unbelievable joe you're good with this thing oh practice look at this i'm gonna go back this way to get a little space feel the feel of the skin i just say you better have a sharp knife oh yeah look at that i don't have a sharp knife this thing is absolutely it's crazy it's almost as thick as minnie oh that's awesome look at how it just breaks apart the fat that's how fatty and delicious it's like the wagyu of the sea i mean look how fatty that is the fed you see it defend this you see this yeah yeah this seems a lot more fitted than this one yeah and when you see this is yellowfin there's no fat no fat yeah [Music] baby let's go let's go whack you bluefin that's what i am let's get the hell out i got my boosters i'm not gonna go to the gym today oh yeah oh my god oh my god we're professional lumpers though let's see all right this is the first instance yeah you want to put the seat belt on yeah let's put [Music] i don't think anyone's ever fit a a bluefin tuna on a tesla so i think he did it before soldier boy this is crazy keep that seatbelt down though buddy so we're finally on the way back we got the blue fin tuna in the car i don't actually know how we fit in here guys i really have no idea right this thing is a better navigator than my girlfriend who always takes us the wrong way so that's pretty sick that's gonna get you in some trouble man nick thank you for inviting us my brother i appreciate it this is a one-of-a-lifetime opportunity right here i was going there with the intention of getting a small fish you know what i mean i don't know i'm a big boy you can't get a small fish for me my brother i want to eat man let's go back and make some sushi all right unbuckle the seatbelt first thanks vinnie you're welcome good luck with that my favorite vinnie half a body before we get started i know you really want to see us break down this whole tuna but google what do we got to do first hit that like button man come on it's right there it's so quick we'll give you just a second to do it and let's get cooking let's do it all right all right this is the kitchen this is where we cook let's do this man i'm so excited this is a big boy are you ready i know yeah let's try to get it all right hold on nick oh man that took my breath away boy that's heavy let's open this up mate let's see here you want a knife yep holy moly oh man that's not a knife that's a sunrise sword do this thing and get out the scooter so this is probably the biggest fish i have ever seen and you used to be a fisherman yeah yeah yeah what about it this is definitely not the biggest yeah i used to catch a yellow uh tail you know they're like this big this is sick holy moly it looks even bigger once it's touched down in the kitchen i almost feel it right wow wow look at that we got the sign we got nick and google on there huh that's pretty sick i like this side yeah i almost need to save this but i don't think we can save this now all right so first things first we're going to slide this thing off of all the plastic oh my god all right perfect now that's what i'm talking about absolutely beautiful isn't it yeah and the skin is so thick it's so thick i mean you can hear it right it's like a door i mean it's really strong yep right it's thick and then right here we have the cork that has come out of the fish so basically this would be used to show the quality right exactly now how much fattiness he has the color is very important as well and we can tell that this one is going to be a perfect fish well it's going to be tasty for you so first things first we're going to break this entire fish down and since googa is you're i mean you're you're a fish butchering expert you're pro fisherman for a long time i do okay i'm gonna let you guide me through this thing i've i've personally honestly never touched a fish this big so wow me neither that's a little bit over my size okay but we're gonna try and we're gonna do our best all right so let's start where do we start so the first thing we're gonna do is take out this snowing right here and i like to start on the back right here so the skin is really thick and it is super sharp knives we're using brand new sharp knife absolutely right yeah yeah if not we're not gonna be able to cut it through so right here there's the spine and we just basically want to follow that and i can see it is going like butter and i'm tilting my knife down against the spine exactly get every last bit of meat right exactly and so already you're getting super nice separation all the way up through right yep it's amazing perfect this is awesome this is seriously crazy bro what are you doing go oh come on man let me do my job here man all right so at this point google is getting pretty far back into the fish and you're going kind of bit by bit right yeah i'm basically trying to follow the bones right here that is on the bottom because this thing is huge massive the knife isn't going to even fit all the way back i don't think so i don't think it is i can't look the knife is all the way through and i cannot feel they have another bones right here and i cannot even feel the bones not there yet we're going to need a bigger knife oh yes you're ready yeah i think this is gonna be able to probably fit i can feel the spine with this knife okay yeah i think we open it perfectly here wow hear that crunching sound too that's how thick this skin really is right all right nick so now we just heck off the collar and then use the knife and just check it out big bad boy right there is the collar huh there you go just come right through there oh my god look at this thing and you're saying right here that's the reason right here guys it is the best part right there absolutely delicious and google is saying it looks very similar to wagyu yeah same thing totally agree with i mean that's crazy so right there is all the toro that's the belly yep exactly here maybe we'll show so really quickly now we're going to taste a little bit of each thing just because i want we gotta get it of course scrape it right off there look at that it comes off like fat it's like is it awesome look at that it just comes off like no problem are you hyperventilated yes i am that is sick everybody absolutely delicious it's so fatty a little bit of a soy sauce on this that's it it's like slightly fishy flavored butter essentially it just melts in your mouth perfect description well you wanna try this one yeah see how different you should try that lean fish versus the really fatty fish just again so here's a little bit of the bloodline so this one is going to be a little bit more fishy okay i'm going to go a little bit higher so i don't get so much bloodline like that oh that's still so good man it looks fantastic right out of the ocean i don't even want a butcher anymore i just want to eat let's keep butchering them we gotta stop the sushi all right let's go we got work to do so one big machete all the way down right through the spine right yes there is some some bones right here we're trying to avoid it because we're gonna leave the bones there and then we're just gonna go straight down all the way down the spine with this big giant machete wow that's perfect and i can feel the bone as i'm going you killed it so after we've gone all the way through the fish right we're good we can take this whole piece off look at that it's a tuna one yeah oh wow this is beautiful and it's clean too absolutely it's in that perfect shape right yeah exactly look at that and also you can tell hoover knows what he's doing because you look here and there's really not much of that fish left and what you're gonna do is we're just gonna scrape these last little parts off that's what we use to make a spicy tuna roll you'd have all that extra tuna nothing goes to waste you might have to know how to break down a fish look at that well that's going to be that's all that's left huh yeah absolutely eat it eat it or your fire so at this point we're going to use this filet knife right yeah we're gonna just take out this bloodline this is what goes right through the middle of the entire fish if you've ever tasted blood it tastes bad right yeah it tastes like strong you don't want it no it's like heavy metal so google's gonna very gently cut out the bloodline because that is not something that we want in our sushi and i'm trying to go nice and slow so that i can you know minimize waste bro you're touching my fish again he's i'm sorry like i really am sorry about him easy we're gonna give it to you just be patient stop touching the fish now that we got it off we just want to go straight down and off the skin flip 90 degrees here right yep and we want to go nice and close to the skin yep back and forth right come all the way out we got that beautiful piece of fish look at that great job beautiful that is crazy huh oh so that's where we got the good stuff some of the good stuff down yeah i'm so excited for this sushi now we're going to cut a bunch of really nice tuna steaks here because we finally got this nice loin that's ready to slice so look at these and you can see all those patterns on the fish there you can tell this is just really really perfect tuna it's almost like the marbling you'd see on wagon right so once we've broken down this whole tuna we've now taken that loin we've cut it into these beautiful steaks and this is a tuna steak that you'd go and cook on a grill right absolutely but now we're gonna take this a step further and cut these into nice strips where we're then gonna make some beautiful sushi oh man let's do it nick let's go so now we're just gonna cut some really nice strips of this tuna so that we can easily lay these into our sushi roll as you can see that right there is a perfect piece of tuna when you say goo absolutely beautiful so now i say enough talking and let's do it nick i don't know what to say because we're already working with the wagyu of the sea i want to use something special especially because google is in town so we're gonna pair this tuna sushi with a bit of foie gras which we're gonna very quickly sear off here it's essentially like cooking butter right we have to cook this really really fast or we're gonna lose all of it exactly and while google does that i'm gonna hit it with just a teeny tiny bit of salt so we get some of that seasoning on there right that's it we're pretty much done immediately we'll take these off the heat so they don't over cook all right so to start we're gonna get our hands just a little bit wet it helps a lot with the sushi rice and we already have our sushi rice here it's really well seasoned it's all ready to go it's nice and sticky so right now i'm just gonna press it out all the way across this nori and i actually like building it where the nori is on the outside it's just so much easier and cleaner you can keep it all tight in there you know what i mean we don't want to overwhelm them with rice and then we're going to go over with a little bit of the seasoning it has some seaweed and sesame seeds and now google is where we're going to get to the fun part so let's first put this avocado down but i have a quick little surprise i want to show you okay you ready yes i'm ready okay so google this here is how i torch my certain things in the kitchen okay this is the ordinary torch hold on nick yeah torched avocado to me is the best way to have avocado most of the time if you're using it on something like this the flavor you've added horse avocado yes yes flavor is unbelievable and once it's been all nicely torched like this we're we're good so that's perfect flavor a little bit of fragrant that's going to give that really nice fatty flavor right and then i'm going to go on with a little bit of japanese mayonnaise because you all know how much i love that and of course we can't forget the tuna this is gonna be a big sushi roll huh all right so to roll it up we're just gonna pretty simply come all the way over the top we're just gonna make sure it really nicely seals at the bottom there and we're gonna give it a nice tight squeeze so that it's fully sealed and that right there should be a beautiful sushi roll oh that's perfect what do you think yeah good right and it's so much easier to do inside the nori like that you know i say we cut it so now we're gonna slice this into beautiful pieces i like to start in the middle first of course wow that is a full beautiful sushi roll wow you excited about it oh my god i can't wait to eat this thing so and i started fighting and we had to make a section sushi roll because we didn't want to share the first one it was definitely not going to be enough and you were going to beat me in the fight i think so that's right i was not about to i was not about to go into that fight so these look amazing absolutely yeah they look absolutely delicious i love the colors that are in there too i always talk about color with food you know yeah and they have so many different colors here beautiful presentation i cannot wait to see how the tuna and the frog right is gonna taste together yeah never had that before so we took the leaner part of the bluefin tuna and we paired it up with foie gras and avocado both of which are very fatty and so that's a really cool way of kind of putting everything back together getting that perfect fat to meat mixture right can we just try i say enough talking let's go for it nick you ready cheers cheers buddy oh bro bro that's enough nick bro you gotta fire this guy man are you did you really just eat one of his you ain't one of his too he's your guest wow what's so good go handle this go handle this [Music] come on let's let him stay for the rest of the video and then more okay cool all right so back to the sushi really honestly that's some of the you know one of the best craziest best bites of sushi the combination of the tuna and the fragra is insane everybody i know it can be controversial but i'll tell you one thing that is a wonderful combination good job and now horse avocado is also fantastic seriously you have all those different textures right yeah the thing that honestly we're missing we could put cucumber we could put crispy onions in here something to get a little bit of crunch and crispiness but it doesn't even need it i don't think it's necessary amazing right we're going for like a soft delicious bite it's creamy it's fatty the fish is amazing you can taste each individual thing which is also very important right that creaminess guys it's unbelievable it is incredible great job thank you for inviting me nick i appreciate it man thanks for being here today google i appreciate it google came all the way from florida he is the absolute king of steaks but he also was a heck of a good fishmonger however you'd call it you you were amazing with that i love fish thank you for teaching me how to break that big thing down because it honestly i've broken down a lot of fish in my life i've not done anything close to that yeah it was pretty big guys thank you everyone so much for watching this was a really fun one and honestly these are some combinations that you should try out if you ever get the chance agree 100 it is fantastic thanks for the invite nick now i want to see you in miami so that i can cook you some mad steaks next video is going to be a little bit warmer outside yeah absolutely google and i have quite a lot of work now we're going to sit down and probably try to eat as much of this tuna as we can get and we'll see how much of a dent we can take out this thing i think we're gonna be doing good i think we're gonna do great so we're gonna get to work on that and we'll see you next time

Channel: Nick DiGiovanni

Views: 2,415,557

Rating: 4.963098 out of 5

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Id: QjoC7k9BLPI

Length: 15min 40sec (940 seconds)

Published: Sat Jul 10 2021